High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods

Francesca Patrignani; Maurice Ndagijimana; Pamela Vernocchi; Andrea Gianotti; Claudio Riponi; Fausto Gardini; Rosalba Lanciotti

doi:10.5344/ajev.2012.12096

Research Article

High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods

Francesca Patrignani, Maurice Ndagijimana, Pamela Vernocchi, Andrea Gianotti, Claudio Riponi, Fausto Gardini, Rosalba Lanciotti

Am J Enol Vitic. 2013 64: 258-267 ; DOI: 10.5344/ajev.2012.12096

Francesca Patrignani

1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, Italy

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Maurice Ndagijimana

2Researcher, Department of Agricultural Food & Nutritional Science, Agriculture/Forestry Centre, University of Alberta, Edmonton, T6G 2P5, Canada

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Pamela Vernocchi

1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, Italy

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Andrea Gianotti

3Researcher, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Claudio Riponi

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Fausto Gardini

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Rosalba Lanciotti

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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For correspondence: rosalba.lanciotti@unibo.it

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High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods

Francesca Patrignani, Maurice Ndagijimana, Pamela Vernocchi, Andrea Gianotti, Claudio Riponi, Fausto Gardini, Rosalba Lanciotti

Am J Enol Vitic. 2013 64: 258-267 ; DOI: 10.5344/ajev.2012.12096

Francesca Patrignani

1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, Italy

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Maurice Ndagijimana

2Researcher, Department of Agricultural Food & Nutritional Science, Agriculture/Forestry Centre, University of Alberta, Edmonton, T6G 2P5, Canada

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Pamela Vernocchi

1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, Italy

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Andrea Gianotti

3Researcher, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Claudio Riponi

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Fausto Gardini

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Rosalba Lanciotti

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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For correspondence: rosalba.lanciotti@unibo.it

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You have accessRestricted access

High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods

Francesca Patrignani, Maurice Ndagijimana, Pamela Vernocchi, Andrea Gianotti, Claudio Riponi, Fausto Gardini, Rosalba Lanciotti

Am J Enol Vitic. 2013 64: 258-267 ; DOI: 10.5344/ajev.2012.12096

Francesca Patrignani

1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, Italy

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Maurice Ndagijimana

2Researcher, Department of Agricultural Food & Nutritional Science, Agriculture/Forestry Centre, University of Alberta, Edmonton, T6G 2P5, Canada

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Pamela Vernocchi

1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, Italy

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Andrea Gianotti

3Researcher, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Claudio Riponi

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Fausto Gardini

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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Rosalba Lanciotti

4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.

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For correspondence: rosalba.lanciotti@unibo.it

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